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It’s September, so it’s time for alllllll the slow cooker recipes. That’s what September means to you too, right? Right.

Do you watch that show This is Us? I watched the first season or two because I was still living with my mom at that point and she has cable. When Mike and I moved in together three years ago we didn’t get cable so that was the end of that. Anyway, my point is this. Do you think after *that* episode, slow cookers got a little bit less popular? I could do a deep dive into the stocks to find out I suppose, but I’m a little too lazy to do all that research right now. If for some odd reason you care and you do a deep dive into this matter, let me know if you find anything interesting!

I love Shepherd’s pie, but I hate how long it takes to make it. It’s really not a weeknight friendly dinner. I wanted a quicker option that delivered all the same flavor. Sadly the prep work is still the exact same in this recipe, but it’s either entirely hands off or mostly hands off (depending on the method you choose!) after you throw the ingredients in the slow cooker and walk away. Is it odd that I wanted to come up with a faster way to get Shepherd’s pie on the table, so I came up with this recipe that takes at least 5x as long as the traditional recipes? Why can’t I ever do anything the normal way? If you don’t find yourself a fan of this recipe, fear not. I’ve got another Shepherd’s pie recipe coming to the blog in the coming months. I should warn you, however, that that one’s not your traditional Shepherd’s pie either. What do you want from me? I am who I am.

What are these two methods of which I make mention? The first method is the lazy girl method, and my personal favorite. With this method there are no finishing steps and this recipe comes out as more of a stew than a traditional Shepherd’s pie. The second method involves a bit more work. After the slow cooking period of 8-10 hours are up, fish out the potatoes and put them in a large bowl. Add 2-3 tbsp of ghee (or as much as you desire) plus 2-3 tbsp of nutritional yeast. Use a potato masher or an electric beater to whip the potatoes. Set aside. Get out a baster and suck out almost all of the liquid from the slow cooker. Give the meat and veggies a good stir, and spoon the mashed potatoes over the mixture. Sprinkle with dried parsley, and you’ve got yourself a more traditional Shepherd’s pie!

Which method will you try first?

Slow Cooker Shepherd’s Pie – 2 Ways

thehungryhungryhiker
A slightly more hands-off version of a classic comfort food favorite, Shepherd's Pie, made possible thanks to your slow cooker!
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Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Course Main Course
Cuisine American
Servings 6 people

Equipment

  • Slow cooker

Ingredients
  

For the slow cooker:

  • 2 lbs ground beef
  • 4-5 Russet potatoes, large peeled if desired, cut into ¾" chunks
  • ¾ cup carrots peeled and diced small
  • 12 ounces Brussels sprouts stems cut off, chopped in half
  • 1 white onion diced small
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • sea salt to taste
  • fresh ground black pepper to taste
  • 1 quart chicken broth or stock
  • ½ cup frozen peas

For a more traditional Shepherd's Pie (optional):

  • 3 tbsp ghee
  • 2 tbsp nutritional yeast
  • dried parsley, for garnish

Instructions
 

  • Place all of the "slow cooker" ingredients except the peas into your slow cooker and give it a good stir to combine. Make sure to break the meat up a bit. Place the lid on the slow cooker and cook on low for 8-10 hours, until the meat has browned and the veggies are fork tender. Stir in the ½ cup of frozen peas and let sit for 5-10 minutes. If you are looking for more of a Shepherd's Pie stew, you're done! Ladle into bowls, serve hot, and enjoy!
  • If you are looking for a more traditional Shepherd's Pie, remove the potato chunks from the slow cooker and place them in a medium bowl. Add 3 tbsp ghee and 2 tbsp nutritional yeast to the potatoes and mash with a potato masher or an electric mixer. Set aside.
    Use a baster to remove almost all of the liquid from the slow cooker. (If the potatoes are too dry for your liking, add a little bit of this cooking liquid to the potatoes and mash/beat to combine!) When removed, give the meat and veggies a good stir. Spoon the mashed potatoes over the meat and veggies. Garnish with dried parsley, ladle into bowls, serve hot, and enjoy!